I've made this twice and both times the filling was runny. It does taste good. I make a key lime pie with similar ingredients but it calls for 2 yolks so I may try it that way and see if it firms up.
Key Lime Pie Parfaits
Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Key limes are smaller, rounder, and have a yellower flesh than traditional limes. If you can find Key limes, use them in this dish to add a sweet-tartness.
Yield: 8 servings (serving size: 1 parfait)
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Amount per serving
- Calories: 258
- Calories from fat: 17%
- Fat: 5g
- Saturated fat: 2.1g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.7g
- Protein: 7.1g
- Carbohydrate: 47g
- Fiber: 0.4g
- Cholesterol: 65mg
- Iron: 0.6mg
- Sodium: 149mg
- Calcium: 161mg
- 1/2 cup fresh lime juice
- 1/4 cup sugar
- 1/4 teaspoon grated lime rind
- 2 large eggs
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1 1/2 cups canned whipped light cream (such as Reddi-wip)
- 1 cup graham cracker crumbs (about 8 cookie sheets)
- Grated lime rind (optional)
- Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth; pour into the top of a double boiler. Cook over simmering water until mixture thickens (about 6 minutes) or until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
- Spoon 1 tablespoon whipped cream into each of 8 (8-ounce) glasses; top each serving with 1 tablespoon crumbs and 3 tablespoons lime mixture. Repeat layers once, ending with lime mixture. Top each serving with 1 tablespoon whipped cream; sprinkle with lime rind, if desired. Serve immediately.
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